Hudson Bay Bread

This dense, chewy calorie-packed bar has its roots in Minnesota's Boundary Waters, where trappers and paddlers tote the bars in their canoes. For a boost of protein, smear the bar with peanut butter. Our version comes from the Gunflint Lodge in Grand Marais.

Ingredients

2 cups butter or margarine, softened

1 1/2cups sugar

1/3cup honey

3 tablespoons cornstarch

3 tablespoons light-color corn syrup

10 cups regular rolled oats

Directions

In a very large mixing bowl beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. Beat in honey, cornstarch and corn syrup until combined. Gradually stir in oats. (Dough will be crumbly.)

Press oat mixture firmly into a 15x10x1-inch baking pan. Bake in a 375 degrees F. oven for 22 to 24 minutes, rotating pan once, or until bars are light brown and have tiny bubbles across the entire surface. Do not overbake. Cool in pan 10 minutes. Cut into 24 pieces. Cool completely.